There's no need to choose between having your homemade chicken turn out either crispy or juicy. You can have the best of both ...

From author Makenna Held’s new Mostly French cookbook, this lemon and sumac chicken—paired with these 8 rosé wine picks—will ...

Season chicken generously with salt. Heat oil in a large heavy skillet over medium-high heat. Add chicken, skin-side down ... of chicken and return to oven. Roast until figs and grapes are ...

Tuck the remaining thyme underneath the chicken. Roast the chicken in the hot oven on its side for 10 minutes. Remove and turn the chicken onto its other side for a further 10 minutes. Baste the ...

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.

Turn, then baste with some of the juices and roast for 20 minutes on the other side. Turn the chicken breast-side up, keep the wings tucked under and baste again. Remove foil and roast for another ...